1151—Pièce de Bœuf à la Noailles

Lard the piece of beef, and No. 168, Cooked Marinade for Venison it in brandy and red wine.

This done, dry it thoroughly, and brown it evenly in butter all over; moisten it with its No. 168, Cooked Marinade for Venison and an equal quantity of veal gravy, and set to cook gently.

When the meat is half-cooked, surround it with two lbs. of minced onions, tossed in butter, and three oz. of rice. Complete the cooking of the piece with onions and rice.

Now withdraw the piece of beef, and quickly rub the onions and the rice through tammy. Reduce this Soubise with rice for a few moments.

Neatly trim the piece of beef; cut it into even slices; reconstruct it on a dish, and between each slice pour a tablespoonful of Soubise purée.

Cover the reconstructed piece of beef with the remainder of the Soubise; sprinkle the surface with two tablespoonfuls of bread-crumbs fried in butter, and some melted butter, and put the whole in the oven, that the No. 268, Gratins may form speedily.